Dandy Coffee, Cupcakes, Donuts (vegan/paleo)

It’s rich. It’s moist. And it makes fabulous (paleo/starch free) cupcakes!! I also baked it in my donut pan to create 6 large donuts – though I do think the best application is as cupcakes – but don’t my Sea Salt Caramel Chocolate Donuts look fabulous!? I have included instructions to make them both ways, down below!

I am also super excited as I got to give away a Dandy Blend Prize Pack!

CONTEST OVER, winner announced below on Aug 1 2014.

Dandy Blend has become such a staple in my kitchen (and on the road), that I forget other people haven’t ever tried it! I am one of those people who is just better off without coffee. It burns my stomach and makes me feel depleted late in the day. Don’t get me wrong, I still love the smell of rich roasted coffee brewing, and I do love the taste too! But I don’t love the way it makes me feel. And this is where Dandy Blend Instant Lattes come to my rescue. I never leave home for a weekend at the cabin or around the campfire without my Dandy Blend. When everyone else is drinking coffee, and I get that urge to fill my cup with joe, I just fill it with some hot water instead and whisk in a spoon of Dandy Blend for a rich and satisfying “latte”.

The folks at Dandy Blend were kind enough to let me giveaway a 7 oz bag (contest ended Aug. 1, 2014), which is enough for 100 servings! And each serving is only 7 calories. It is awesome hot or cold, with hot water and a splash of coconut milk, or stirred into a cold glass of homemade almond milk and poured over ice.

Dandy Blend is an herbal stimulant that is caffeine free, and well known for helping many kick the coffee habit. You can read all about it here.

And you can order a sample of Dandy Blend to try for yourself for just $1 on the Dandy Blend website.

Once everything is well combined into a batter, spoon into 10 cupcake liners or into a donut pan (see here)

For cupcakes bake 16 to 20 minutes (until a toothpick comes out clean). For donuts bake 13 to 15 minutes.

Choose from the icing recipes below for German Chocolate Frosting or see this post for the Sea Salt Caramel.

NOTE: if making donuts, be sure to let them cool before handling them! Also GREASE the donut pan well!! Without the eggs or grains, they are more crumbly then your average donut. I also do Not think they will hold together well in a mini donut maker (like a waffle maker) but they do bake up nicely in a donut pan like this one. Though they hold together best as cupcakes.

Raw German Chocolate Frosting

1 cup dried coconut

½ cup pecans or walnuts

½ cup medjool dates

½ cup coconut oil

¼ to ½ cup maple syrup

2 teaspoons vanilla extract (plus 1/4 teaspoon almond extract)

Pinch sea salt

Blend together and adjust ingredients as needed.

Spoon over cupcakes.

Cupcakes can be kept frozen, you know to have on hand in case of emergencies.

Coco Chenot won Dandy Blend Giveaway, and she was notified August 2014.

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One of my favorite breakfasts is an anti-inflammatory smoothie I saw on a TV show once…it consists of 1 c. green tea, 2 raw brazil nuts, 1 Tbsp. of flax seed, 1 c. of frozen blueberries, a few dashes of cinnamon, a handful of dark greens (I use kale or spinach), blended in a Vitamix. Sometimes I add 1/2 a banana if I want a little more sweetness.

I’m in love with farm fresh egg scramble with fresh organic veggies from the farm, my favorites being spinach and rabe! I love to add in whatever leftover meat I might have hanging around. And also gotta shout out to chia pudding made with coconut milk with fresh or frozen blueberries. So yummy!!! Thanks to Betty Rawker for introducing me to cha-cha-cha-chia 😉

I love fresh fruit; citrus, melon, or grapes and nectarines! About an hour later I follow up with carrot and spinach juice tastes so nurturing and this combo helped heal a spinal injury and keeps me pain free! Of course that’s my favorite cause my body says YES! But on alternate morning’s especially when it’s a bit chilly out is French toast with lot’s of cinnamon, whipped butter and grade B Maple syrup…oh gosh tomorrows Saturday now I think I’m gonna splurge!!!

Oh no! Mine were so soft and cake like. It’s a go-to recipe for me, we make the base all the time! Expect I tweaked it a bit adding in the apple sauce and extra chia. Sorry they didn’t turn out for you!!

Here is the version I used to make (on my other website), and it’s more on the dry dense side. That’s why I added in the apple sauce and coconut oil.

PS: Is there an egg free/vegan, starch free, grain free, paleo cupcake you’ve made that you like better? I honestly think these are pretty spectacular for being made within such strict parameters for those of us on restrictive diets, like myself, due to auto-immune diseases. Would love to hear what you go-to cupcake recipe is. Thanks so much!!

This is the exact grand prize that I need! My sister always laughs at me because I’m always talking about how I need a nut bag.. lol! My favorite breakfast is Kabocha Squash and Sausages with lots of butter, pepper, real salt, cinnamon and a drizzle of maple syrup. Hopefully with a big cold glass of almond milk or a dandy blend latte 😉 Can’t wait to try the cupcakes, I used to make some along time ago and put large flakes of coconut in them, super yum!

Hi Betty,
What a delectable paleo/vegan dessert! This is easily going to become my sweet tooth craving pleaser! Thank you so much for sharing this healthy and delicious Chocolate Cupcakes & Donuts recipe at the Healthy, Happy, Green and Natural Party Blog Hop. I’m pinning and tweeting this awesome recipe!

Hi Betty,
I love this Dandy giveaway! My favorite breakfast dish is green tea with almond milk and fresh fruit or superfood and fruit smoothie. In view of the nutritious ingredients, I can imagine enjoying Dandy coffee in the morning!

My favorite breakfast drink is a whole green apple, about a cup of mango or papaya, a big handful of spinach, a cup of water and some coconut milk and blend until smooth. So delicious! I also will eat white chia pudding with almond milk and add fresh berries-ALSO so good!